Ingredients
Scale
- 1 pound boneless chicken (sliced into thin strips)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 2 teaspoons garam masala
- 1 pinch cayenne pepper
- 1/2 teaspoon salt
- 1 tablespoon flour
- 3 tablespoons olive or coconut oil
- 1 small/medium onion (chopped)
- 2 ribs celery (chopped)
- 1 carrot (peeled and chopped)
- 2 cloves garlic (minced)
- 2 teaspoons curry powder (mild or hot, your choice)
- 1 quart chicken broth
- 1/2 cup uncooked white rice
- 1 sweet-tart apple (peeled)
- 14-ounce can coconut milk (well shaken)
- Salt and pepper to taste
Instructions
- Heat 1 tablespoon of oil in a stock pot over medium heat until shimmering.
- Toss sliced chicken with spices and flour. Add to the pot and brown on all sides. Remove and set aside.
- Add another tablespoon of oil; sauté chopped onions, celery, carrots, and minced garlic until soft.
- Push vegetables to one side, add remaining oil, then sprinkle in spices and stir to bloom.
- Gradually add chicken broth; bring to a gentle boil. Stir in rice and cover partially for 15 minutes.
- Grate the apple into the soup and return the chicken to the pot. Cook for an additional 5 minutes.
- Stir in coconut milk over low heat; season with salt and pepper before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 650mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 70mg